Madhuca indica flowers are well-known for their sugar and nutrients content due to which they are used widely for alcohol production. After alcohol production the leftover cake has no economic utilization. Present study first time reports the alcohol production potential of Madhuca indica flower's cake (6.2%) compared to Madhuca indica flowers (10.9%). Submerged fermentation was carried out in laboratory shake flask culture using Kluyveromyces marxianus which was isolated from curd, screened on the basis of alcohol production and identified by 16SrRNA technique. Fermentation was carried out using Madhuca indica flowers or its cake as substrate in fermentation medium for 36 hours at 30°C temperature in shake flask culture at 100 rpm. The fermented broths were analyzed for alcohol, total sugars, total acidity, volatile acid, and tannin content. CO2 content was estimated from collecting solution of 3N NaOH. Results show that after fermentation 10.9 & 6.2% alcohol, 117.2 & 109.15 μg/mL total sugars, 6.8 & 14.6 meq/L total acids, 4.1 & 1.1 g/L total volatile acids, 2.9 and 2.6g carbon dioxide, and 5.95 & 8.0 (μg) tannin were produced in Madhuca indica flowers and Madhuca indica flower's cake fermentation, respectively.
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